Best 3 Baby Zucchini Salad Recipes

Treat yourself to a refreshing and flavorful summer delight with our baby zucchini salad recipes. These salads are not only visually appealing with their vibrant colors, but also incredibly versatile, offering a range of taste experiences to suit every palate. From the classic combination of fresh zucchini, feta cheese, and herbs in our "Zucchini Salad with Feta and Mint," to the tangy twist of our "Grilled Zucchini Salad with Lemon-Tahini Dressing," each recipe brings a unique culinary journey. Indulge in the crunchy, sweet goodness of our "Raw Zucchini Salad with Honey Mustard Vinaigrette," or explore the smoky, charred flavors of our "Roasted Zucchini and Corn Salad." For a hearty and satisfying meal, try our "Zucchini and Chickpea Salad with Quinoa," which combines protein-packed chickpeas and wholesome quinoa with crisp zucchini and a zesty dressing. And for a touch of Mediterranean flair, our "Mediterranean Zucchini Salad with Olives and Feta" is sure to impress with its aromatic blend of herbs and tangy feta cheese. Get ready to elevate your summer dining experience with these delectable baby zucchini salad recipes.

Here are our top 3 tried and tested recipes!

ZUCCHINI SALAD

Zucchini Salad image

Not a fan of raw zucchini? This salad with fresh dill, lemon juice, and a generous sprinkling of salty feta is sure to make you a convert.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 10m

Yield Makes 3 cups

Number Of Ingredients 6

Ingredients

1 medium zucchini, trimmed and cut into 1/2-inch cubes
3/4 cup crumbled feta cheese (3 ounces)
3 tablespoons extra-virgin olive oil
2 tablespoons small dill sprigs
Thin strips lemon zest, plus 1 tablespoon plus 1 teaspoon fresh lemon juice
Coarse salt and freshly ground pepper

Steps:

Toss together zucchini, cheese, oil, dill, and lemon juice. Season with salt and pepper. Sprinkle with lemon zest.

SALAD WITH ZUCCHINI AND BABY SPINACH RECIPE BY TASTY

Salad With Zucchini And Baby Spinach Recipe by Tasty image

Here's what you need: zucchini, olive oil, dried cranberries, walnuts, baby spinach, goat cheese, reduced balsamic vinegar, salt, lemon juice

Provided by Suzana Hrnjck

Categories Lunch

Time 30m

Yield 2 servings

Number Of Ingredients 9

Ingredients

1 zucchini, julienned
2 tablespoons olive oil
2 tablespoons dried cranberries
2 tablespoons walnuts, chopped
1 lb baby spinach, washed and dried
1 cup goat cheese
reduced balsamic vinegar, for the topping
salt, as needed
lemon juice

Steps:

Mix zucchini with olive oil. Fry in a hot pan for 1 minute on each side, until browned.
In a bowl, season spinach with salt to taste and toss with lemon juice. Then, add walnuts, cranberries, cheese, and zucchini.
Toss with balsamic vinegar.
Serve.

Nutrition Facts : Calories 664 calories, Carbohydrate 19 grams, Fat 53 grams, Fiber 7 grams, Protein 33 grams, Sugar 7 grams

BABY KALE SALAD WITH AVOCADO-LIME DRESSING

Baby Kale Salad with Avocado-Lime Dressing image

We pull a bunch of ingredients from our garden when we make this baby kale salad with zucchini and sweet onion. The yogurt dressing layers on big lime flavor. -Suzanna Esther, State College, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings (3/4 cup dressing).

Number Of Ingredients 11

Ingredients

6 cups baby kale salad blend
1 cup julienned zucchini
1/2 cup thinly sliced sweet onion
1/2 cup fat-free plain yogurt
2 tablespoons lime juice
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 medium ripe avocado, peeled
3 green onions, chopped
2 tablespoons minced fresh parsley

Steps:

In a large bowl, combine salad blend, zucchini and sweet onion. Place remaining ingredients in blender; cover and process until smooth. Divide salad mixture among 4 plates; drizzle with dressing.

Nutrition Facts : Calories 74 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 197mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

Tips:

Choose tender, small baby zucchini for the best flavor and texture. Larger zucchini can be used if you slice them thinly.
Use a mandoline or sharp knife to thinly slice the zucchini. This will help the zucchini absorb the marinade more easily.
Experiment with different marinades to find your favorite combination of flavors. The recipe in the article uses a simple vinaigrette, but you could also try a marinade made with olive oil, lemon juice, garlic, and herbs.
Let the zucchini marinate for at least 30 minutes before serving. This will give the flavors time to meld.
Serve the salad chilled or at room temperature. It's a great side dish for grilled chicken, fish, or steak.

Conclusion:

Baby zucchini salad is a refreshing, flavorful, and healthy side dish that's perfect for summer gatherings. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a light and delicious salad, give this baby zucchini salad a try.